Asian Spicy Glazed Chicken
Created by MistyNix on April 1, 2015
- Servings: 6
- Prep Time: 6h
- Cook Time: 30m
- Recipe #18342
Ingredients
- 1/3 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 4 tablespoons honey
- 2 tablespoons sesame oil (dark)
- 2 tablespoons chile paste (sambal oelek)
- 10 garlic cloves, minced
- 3 to 4 pounds bone-in chicken thighs
- Salt and pepper
How to Make
-
Step 1: Combine vinegar, soy sauce, honey, sesame oil, chile paste and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 6 hours, turning the bag occasionally. Remove chicken from bag, reserving marinade.
-
Step 2: Preheat oven to 425°.
-
Step 3: Place reserved marinade in a small saucepan over medium-high heat; bring to a boil; cook for 3 minutes or until syrupy, stirring occasionally. Place chicken skin side facing up on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade. Season the skin part with salt and pepper. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
Nutritional Facts
- Serving Size: 1 (279.2 g)
- Calories 617.4
- Total Fat - 43.2 g
- Saturated Fat - 10.9 g
- Cholesterol - 222.3 mg
- Sodium - 836.9 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 0.8 g
- Sugars - 11.7 g
- Protein - 39.8 g
- Calcium - 132.9 mg
- Iron - 3.7 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.2 mg